Description
Dal Makhani is a rich and creamy North Indian lentil curry made with black lentils, red kidney beans, and a blend of aromatic spices. Slowly simmered with butter, ghee, and cream, this classic dish offers a comforting smoky flavor and luxurious texture, perfect for serving with rice or naan.
Ingredients
Scale
Legumes
- 3/4 cup black lentils
- 4 tablespoons red kidney beans
Liquids & Dairy
- 3 1/2 cups water (for pressure cooking)
- 1 1/3 cups water (or as needed for simmering)
- 2 tablespoons unsalted butter
- 2 tablespoons ghee
- 1/3 cup heavy cream
- Additional butter for serving
Vegetables & Aromatics
- 1 small white onion, finely grated
- 2 1/2 teaspoons ginger garlic paste
- 1/2 cup tomato purée
Spices & Seasonings
- 3/4 teaspoon salt
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon sugar (plus more to taste)
Garnish
- Fresh cilantro, chopped
- Piece of charcoal (optional, for smokiness)
Instructions
- Soak lentils: Thoroughly rinse the black lentils and red kidney beans, then soak them in water for 8 hours. Drain the soaked lentils and beans before cooking.
- Pressure cook lentils: Place the soaked lentils and beans into a pressure cooker. Add 3 1/2 cups of water and salt. Cook on high pressure for 30 minutes, then allow for natural pressure release until the lentils and beans become tender and can be easily mashed.
- Sauté aromatics: In a large pan, heat ghee and butter over medium heat. Add the finely grated onion and sauté until it turns light golden. Stir in the ginger garlic paste and cook until the raw smell disappears.
- Cook tomato base: Pour in the tomato purée and add Kashmiri red chili powder and garam masala. Cook the mixture until the oil begins to separate from the masala, indicating it’s well cooked.
- Mash lentils: Using a potato masher, mash part of the cooked lentils and beans to achieve a creamy texture. Add the mashed lentils into the pan with the sautéed onions and spices, then add the remaining whole lentils.
- Simmer: Add 1 1/3 cups of water or as needed to adjust consistency. Simmer the dal mixture on low heat for about 45 minutes, stirring every 10 minutes to prevent sticking. Stir in sugar to balance the flavors.
- Finish with cream and smoke: Stir in the heavy cream to add richness. For a smoky flavor, place a small heatproof bowl inside the dal, add a red-hot piece of charcoal with a drizzle of melted butter over it, then cover the pan for 2 minutes before removing the bowl.
- Garnish and serve: Garnish the dal makhani with extra butter and freshly chopped cilantro. Serve warm with rice or naan.
Notes
- Soaking the lentils and beans for 8 hours helps them cook evenly and become soft.
- Adjust the amount of water during simmering based on desired thickness.
- The smoky flavor with charcoal is optional but adds authentic depth to the dish.
- Use Kashmiri red chili powder for vibrant color without too much heat.
- Stir the dal frequently during simmering to prevent it from sticking to the pan.
- Prep Time: 8 hours 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Keywords: Dal Makhani, Indian lentil curry, black lentils, kidney beans, creamy dal recipe, butter dal, Indian main dish
